Business planning is a practice, not a report with a deadline. You’re probably already great at your food and menu, but that’s not the most important part of this work.

What needs your attention are things like rules and regs, food safety, financial forecasts and other operational realities, and that can feel overwhelming.

Planning for a safe, legal, profitable food business means having good basic knowledge about how these parts work together. This builds a strong foundation, and the planning process will make you a stronger, smarter, entrepreneur, more confident in your business model.

Presented by Central Carolina Community College Small Business Centers